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–+ servings
Gingerbread Layer Cake

Irresistibly Moist Gingerbread Layer Cake You’ll Love

Experience the festive joy of Gingerbread Layer Cake, a delicious gluten-free and vegan treat perfect for the holiday season.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Teff Flour Substitute with buckwheat if preferred.
  • 2 teaspoons Ginger Feel free to increase for more kick.
  • 2 teaspoons Cinnamon Adjust to taste for a personal touch.
  • ½ cup Coconut Oil Can use another neutral oil if desired.
  • 1 cup Apple Sauce Mashed banana is a great alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
For the Filling
  • 1 cup Cranberry Chia Jam Prepare ahead for optimal flavor.
For the Frosting
  • 1 cup Cashew Frosting Can be substituted with macadamia nuts.

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • Blender
  • Cake pans
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Make the cranberry chia jam and cashew frosting a day ahead for optimal flavor infusion.
  2. In a saucepan, combine cranberries with chia seeds over medium heat for about 10 minutes until thickened.
  3. Soak raw cashews in water for at least four hours, then blend with coconut oil and maple syrup until smooth.
Baking
  1. Preheat oven to 350°F (175°C) and prepare two round cake pans.
  2. Whisk together teff flour, baking powder, ginger, and cinnamon in a bowl.
  3. Mix coconut oil, apple sauce, and other wet ingredients in a separate bowl.
  4. Gradually combine the dry and wet mixtures until no dry flour is visible.
  5. Pour batter into prepared pans and bake for 25-30 minutes.
  6. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Assembly
  1. Place one cake layer on a serving plate and spread cranberry chia jam on top.
  2. Add the second layer and repeat the jam process.
  3. Spread cashew frosting generously over the top and sides of the cake.
  4. Decorate as desired with seasonal fruits or nuts.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 4gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in the fridge for up to 5 days. Cake can be frozen for up to 3 months.

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